Tomra - sterkt og velsmakende fra Tomra Foods
Under Tomras Q3 2019, 21.10.19 fikk vi vite følgende:
• All time high order intake of 1,224 MNOK in Tomra Sorting, up from 1,105 in third quarter 2018,
fueled by improved order intake in Food
https://mb.cision.com/Public/4659/2936645/b986b61c0e657dc2.pdf
Før helga startet jeg en tråd om hvordan Tomra Food med brask og bram har dundret inn i en for selskapet helt ny bransje med sterke vekstmuligheter:
https://finansavisen.no/forum/thread/63026/view
Tomra Food har imidlertid sluppet mange flere meget interessante pressemeldinger i det aller siste. Pressemeldinger som absolutt fortjener oppmerksomhet, for her er det mye spennende Tomra-nytt som peker i samme retning og mer enn noe annet forteller meg én ting: For Tomra-aksjonærer ligger trolig de morsomste opplevelsene frem i tid.
22 Nov 2019
MAKING THE FUTURE OF FOOD SUSTAINABLE
Nicolai Prytz, sustainability and strategy director at TOMRA, has looked at how businesses, consumers and policymakers can help make the future of food sustainable.
With a rapidly growing population, adopting sustainable production practices on a global scale is an imperative to safeguard the future of our planet. The food supply chain is certainly one area where there is urgent need for improved sustainability. Without food – this precious resource currently being wasted across the supply chain – society as a whole becomes unable to function.
https://food.tomra.com/blog/making-the-future-of-food-sustainable
25 Nov 2019
USING TECHNOLOGY TO PROFIT IN THE GROWING ORGANIC VEGETABLE MARKET
Demand for organic food is on the rise. In the US alone in 2017, the market was valued at $45.20billion. By 2025, it is forecast to be worth $70.4billion. This upsurge is fuelled by many aspects, including the trend towards plant-based diets and healthier living. It is also indicative of another trend: that consumers are willing to pay more to know precisely where their veggies come from.
Yet this market is also a challenging one. It is rooted in absolute integrity and strict regulation. So how can vegetable producers adapt their operations to take advantage of opportunities in the organic sector?
https://food.tomra.com/blog/using-technology-to-profit-in-the-growing-organic-vegetable-market
26 Nov 2019
TOMRA 3A IMPROVES OUTPUT AND PRODUCTIVITY FOR PREMIUM POTATO PRODUCER
By using the TOMRA 3A high-performance sorting machine Duchemin (Caen) are able to ensure their potatoes are a premium product.
Created in 1984 in Tourville-sur-Odon in the Calvados region (14) by Catherine and Christian Duchemin, Duchemin specialise in potatoes, which they market as the brand La Ferme Du Val D’Odon. Guillaume Duchemin joined the family business 14 years ago and is in charge of site management. Here he shares feedback on his business’ experience using the TOMRA 3A sorter, which in the past two years has been an important part of the company’s drive to optimise process and team work.
https://food.tomra.com/blog/tomra-3a-improves-output-and-productivity-for-premium-potato-producer
29 Nov 2019
WHY LABOR AUTOMATION IS NOW INDUSTRY STANDARD FOR VEGETABLE PRODUCERS
Only a few years ago, labor automation seemed like a futuristic nice-to-have rather than a serious necessity for food producers. Now, most vegetable producers view automation on some level as essential to the success of their business.
Consumer trends and tastes come and go. However, there are constants in the food industry that remain the same: maximizing yield, waste reduction, production line reliability, hygiene and safety.
Automation has already proven its value across all these areas. From improved sanitation and more efficient processes, to removing the need for staff training, reducing the risk of injury and minimizing waste, to enabling sophisticated grading for multiple product streams, the benefits are significant and growing. As a result, automation is also driving growth.
In addition, experts have done away with the old-fashioned view that automation will put millions of people out of work. In fact, our current workforce has proven itself unsustainable. Automation is the answer to that issue, and it is now hailed to become a net job creator.
https://food.tomra.com/blog/why-labor-automation-is-now-industry-standard-for-vegetable-producers
29 Nov 2019
TOMRA TO PRESENT TOMRA 3C OPTICAL SORTER AT THE ALMOND CONFERENCE 2019: A GROUND-BREAKING SOLUTION FOR THE HULLING AND SHELLING SECTOR
TOMRA Food will showcase its sensor-based sorting solutions at the Almond Conference 2019, which will take place from December 10-12 in Sacramento, California. It will demonstrate the TOMRA 3C, the new optical sorter which is set to be a game changer for almond hulling and shelling operations. TOMRA Food will also highlight the benefits of its ground-breaking Detox Laser technology, which is having excellent success across the world with its accurate detection of aflatoxin contamination, and take part in the panel discussion “Sorting for Aflatoxin” on December 11.
TOMRA 3C: unique solution delivers results without equal in hulling, shelling, inshell and hash recovery
The TOMRA 3C offers a unique solution at the front of the processing line that delivers consistently very high quality inshell sort with extremely low false rejection rate, while maintaining a high throughput.
https://food.tomra.com/blog/tomra-to-present-tomra-3c-optical-sorter-at-the-almond-conference-2019
• All time high order intake of 1,224 MNOK in Tomra Sorting, up from 1,105 in third quarter 2018,
fueled by improved order intake in Food
https://mb.cision.com/Public/4659/2936645/b986b61c0e657dc2.pdf
Før helga startet jeg en tråd om hvordan Tomra Food med brask og bram har dundret inn i en for selskapet helt ny bransje med sterke vekstmuligheter:
https://finansavisen.no/forum/thread/63026/view
Tomra Food har imidlertid sluppet mange flere meget interessante pressemeldinger i det aller siste. Pressemeldinger som absolutt fortjener oppmerksomhet, for her er det mye spennende Tomra-nytt som peker i samme retning og mer enn noe annet forteller meg én ting: For Tomra-aksjonærer ligger trolig de morsomste opplevelsene frem i tid.
22 Nov 2019
MAKING THE FUTURE OF FOOD SUSTAINABLE
Nicolai Prytz, sustainability and strategy director at TOMRA, has looked at how businesses, consumers and policymakers can help make the future of food sustainable.
With a rapidly growing population, adopting sustainable production practices on a global scale is an imperative to safeguard the future of our planet. The food supply chain is certainly one area where there is urgent need for improved sustainability. Without food – this precious resource currently being wasted across the supply chain – society as a whole becomes unable to function.
https://food.tomra.com/blog/making-the-future-of-food-sustainable
25 Nov 2019
USING TECHNOLOGY TO PROFIT IN THE GROWING ORGANIC VEGETABLE MARKET
Demand for organic food is on the rise. In the US alone in 2017, the market was valued at $45.20billion. By 2025, it is forecast to be worth $70.4billion. This upsurge is fuelled by many aspects, including the trend towards plant-based diets and healthier living. It is also indicative of another trend: that consumers are willing to pay more to know precisely where their veggies come from.
Yet this market is also a challenging one. It is rooted in absolute integrity and strict regulation. So how can vegetable producers adapt their operations to take advantage of opportunities in the organic sector?
https://food.tomra.com/blog/using-technology-to-profit-in-the-growing-organic-vegetable-market
26 Nov 2019
TOMRA 3A IMPROVES OUTPUT AND PRODUCTIVITY FOR PREMIUM POTATO PRODUCER
By using the TOMRA 3A high-performance sorting machine Duchemin (Caen) are able to ensure their potatoes are a premium product.
Created in 1984 in Tourville-sur-Odon in the Calvados region (14) by Catherine and Christian Duchemin, Duchemin specialise in potatoes, which they market as the brand La Ferme Du Val D’Odon. Guillaume Duchemin joined the family business 14 years ago and is in charge of site management. Here he shares feedback on his business’ experience using the TOMRA 3A sorter, which in the past two years has been an important part of the company’s drive to optimise process and team work.
https://food.tomra.com/blog/tomra-3a-improves-output-and-productivity-for-premium-potato-producer
29 Nov 2019
WHY LABOR AUTOMATION IS NOW INDUSTRY STANDARD FOR VEGETABLE PRODUCERS
Only a few years ago, labor automation seemed like a futuristic nice-to-have rather than a serious necessity for food producers. Now, most vegetable producers view automation on some level as essential to the success of their business.
Consumer trends and tastes come and go. However, there are constants in the food industry that remain the same: maximizing yield, waste reduction, production line reliability, hygiene and safety.
Automation has already proven its value across all these areas. From improved sanitation and more efficient processes, to removing the need for staff training, reducing the risk of injury and minimizing waste, to enabling sophisticated grading for multiple product streams, the benefits are significant and growing. As a result, automation is also driving growth.
In addition, experts have done away with the old-fashioned view that automation will put millions of people out of work. In fact, our current workforce has proven itself unsustainable. Automation is the answer to that issue, and it is now hailed to become a net job creator.
https://food.tomra.com/blog/why-labor-automation-is-now-industry-standard-for-vegetable-producers
29 Nov 2019
TOMRA TO PRESENT TOMRA 3C OPTICAL SORTER AT THE ALMOND CONFERENCE 2019: A GROUND-BREAKING SOLUTION FOR THE HULLING AND SHELLING SECTOR
TOMRA Food will showcase its sensor-based sorting solutions at the Almond Conference 2019, which will take place from December 10-12 in Sacramento, California. It will demonstrate the TOMRA 3C, the new optical sorter which is set to be a game changer for almond hulling and shelling operations. TOMRA Food will also highlight the benefits of its ground-breaking Detox Laser technology, which is having excellent success across the world with its accurate detection of aflatoxin contamination, and take part in the panel discussion “Sorting for Aflatoxin” on December 11.
TOMRA 3C: unique solution delivers results without equal in hulling, shelling, inshell and hash recovery
The TOMRA 3C offers a unique solution at the front of the processing line that delivers consistently very high quality inshell sort with extremely low false rejection rate, while maintaining a high throughput.
https://food.tomra.com/blog/tomra-to-present-tomra-3c-optical-sorter-at-the-almond-conference-2019
Redigert 20.01.2021 kl 03:05
Du må logge inn for å svare
Kommentatoren
26.12.2019 kl 15:07
1414
Julegave fra Bjorn Thumas, VP Bus. Dev. & Prod. Mgmt. Food Sorting & Marcom Food & Business Development, at TOMRA til den som ønsker å forstå litt om hvor supert Norges superselskap faktisk er.
Bjorn Thumas - TOMRA Food
“Investment is a risk for companies at times like these, but we have seen that people can be very creative"
The machine sector in the fresh produce industry is becoming more and more competitive, so how can companies keep ahead of the game with new technologies, which still making them affordable to growers and processors in these uncertain economic times?
“We operate in a lot of markets but if you look at the trends of last year it has been very interesting with the ongoing trade wars, political situations and Brexit which have affected the economy. People are watching what is happening and finding other ways of doing trade when regular routes are compromised,” explains Bjorn Thumas, VP Bus. Dev. & Prod. Mgmt. Food Sorting & Marcom Food & Business Development, at TOMRA Food.
“Investment is a risk for companies at times like these, but we have seen that people can be very creative in finding ways to still do business. Our positioning and our solutions have allowed them to think outside the box and still to optimise their produce. The modular aspect of our machines allows them to adjust to new requirements and can help people to become more competitive and create new markets where they can rise above their competition and show their supplier that they are making the difference.”
These days the consumer is becoming more informed, knowing what they want, wanting to know where the product comes from and how it is processed. Sustainability is a big driver, as is reducing food waste, so producers want to link to companies which they know are standing for a good cause not just for the sake of profits.
“As well as offering efficiencies, our products are able to ensure the process is reducing food waste and energy consumption, this is possible because of our knowledge about the market sector that we are in and because we understand our customers and the issues they are facing. We can advise them, there are so many parts to a process line where you can incorporate these elements and knowing the intricacies of their business, we can really make a difference.”
Standing out from the competition
“We are a global company and we need to be able to support our customers and be set up for the smaller companies as well as the big ones, they all deserve the same service and want more than just someone who is out there trying to sell machinery, you have to think with the customer. TOMRA offers a large range of products which gives our customers choice, as we cover the processing market as well as the fresh market. We don’t have to limit ourselves to one type of technology. We offer a wide variety of solutions. To provide the right and precise sorting solution, we start working from the broad application, customize the mechanical and technological needs for our customers’ particular product, and then fine-tune the sorting machine with the needed core sorting components, including sensors, electronics, software, and ejection modules. It’s this balance of broad technological application and customized expertise that makes TOMRA the leader in sensor-based sorting.
Emerging markets
In emerging markets Thumas says it’s about finding your own presence but also being smart and collaborating with local partners.
“We try to do our homework and perform feasibility studies we also talk to the customer and are aware of the limitation, while not assuming things. We have some very smart & passionate people working at TOMRA Food. It is amazing what we can achieve and make a difference.”
New markets
Automation is getting a lot of attention now due to lack of labour. “Even in the categories where we are already working, we are always trying to find out what else is out there and how we can help our customers.
“In some areas of the world there is still a lot of labour available and that has not changed much in the last ten years, but they face difficulties finding people who still want to do the job. Automation can help as machines don’t get tired and don’t make mistakes, but we need to make sure that people can operate, run and fine tune the sorting solutions in order to get the most out of them. It is double-sided as we need to get the best technology out there but at the same make sure that the machine is easy to operate so that a basic operator can get the most out of it. It’s all about finding the right balance.
fortsettelse i neste innlegg
Bjorn Thumas - TOMRA Food
“Investment is a risk for companies at times like these, but we have seen that people can be very creative"
The machine sector in the fresh produce industry is becoming more and more competitive, so how can companies keep ahead of the game with new technologies, which still making them affordable to growers and processors in these uncertain economic times?
“We operate in a lot of markets but if you look at the trends of last year it has been very interesting with the ongoing trade wars, political situations and Brexit which have affected the economy. People are watching what is happening and finding other ways of doing trade when regular routes are compromised,” explains Bjorn Thumas, VP Bus. Dev. & Prod. Mgmt. Food Sorting & Marcom Food & Business Development, at TOMRA Food.
“Investment is a risk for companies at times like these, but we have seen that people can be very creative in finding ways to still do business. Our positioning and our solutions have allowed them to think outside the box and still to optimise their produce. The modular aspect of our machines allows them to adjust to new requirements and can help people to become more competitive and create new markets where they can rise above their competition and show their supplier that they are making the difference.”
These days the consumer is becoming more informed, knowing what they want, wanting to know where the product comes from and how it is processed. Sustainability is a big driver, as is reducing food waste, so producers want to link to companies which they know are standing for a good cause not just for the sake of profits.
“As well as offering efficiencies, our products are able to ensure the process is reducing food waste and energy consumption, this is possible because of our knowledge about the market sector that we are in and because we understand our customers and the issues they are facing. We can advise them, there are so many parts to a process line where you can incorporate these elements and knowing the intricacies of their business, we can really make a difference.”
Standing out from the competition
“We are a global company and we need to be able to support our customers and be set up for the smaller companies as well as the big ones, they all deserve the same service and want more than just someone who is out there trying to sell machinery, you have to think with the customer. TOMRA offers a large range of products which gives our customers choice, as we cover the processing market as well as the fresh market. We don’t have to limit ourselves to one type of technology. We offer a wide variety of solutions. To provide the right and precise sorting solution, we start working from the broad application, customize the mechanical and technological needs for our customers’ particular product, and then fine-tune the sorting machine with the needed core sorting components, including sensors, electronics, software, and ejection modules. It’s this balance of broad technological application and customized expertise that makes TOMRA the leader in sensor-based sorting.
Emerging markets
In emerging markets Thumas says it’s about finding your own presence but also being smart and collaborating with local partners.
“We try to do our homework and perform feasibility studies we also talk to the customer and are aware of the limitation, while not assuming things. We have some very smart & passionate people working at TOMRA Food. It is amazing what we can achieve and make a difference.”
New markets
Automation is getting a lot of attention now due to lack of labour. “Even in the categories where we are already working, we are always trying to find out what else is out there and how we can help our customers.
“In some areas of the world there is still a lot of labour available and that has not changed much in the last ten years, but they face difficulties finding people who still want to do the job. Automation can help as machines don’t get tired and don’t make mistakes, but we need to make sure that people can operate, run and fine tune the sorting solutions in order to get the most out of them. It is double-sided as we need to get the best technology out there but at the same make sure that the machine is easy to operate so that a basic operator can get the most out of it. It’s all about finding the right balance.
fortsettelse i neste innlegg
Redigert 26.12.2019 kl 15:12
Du må logge inn for å svare
Kommentatoren
26.12.2019 kl 15:12
1404
TOMRA 3A
This year TOMRA Food launched a new sorter, the TOMRA 3A which is mainly targeting the potato industry. It is aimed at the front end, just after harvest, before the potatoes are brought into the packhouse.
“We had a request to develop something better than what was already available: firstly, to remove foreign material, which remains critical for a lot of our customers who supply the processors who are increasing their specs, and also different capacities to accommodate smaller growers as well as the larger ones. We have also been able to introduce some colour sorting capabilities so we can focus on greening issues which is a critical defect in the French fry industry.
One of the reasons TOMRA Food came up with this new platform is that it is a lot more robust than its predecessor, which is necessary when it is out in the open field. Currently the target product for the TOMRA 3A is potatoes but it will be able to run onions In the near future as well.
It has been launched in Europe and will soon be launched in the US, at Potato Expo.
For more information:
Marijke Bellemans
TOMRA Sorting NV
Tel: +32 (0) 16 742 817
marijke.bellemans@tomra.com
Publication date: Tue 24 Dec 2019
Author: Nichola McGregor
© FreshPlaza.com
https://www.freshplaza.com/article/9175571/investment-is-a-risk-for-companies-at-times-like-these-but-we-have-seen-that-people-can-be-very-creative/
This year TOMRA Food launched a new sorter, the TOMRA 3A which is mainly targeting the potato industry. It is aimed at the front end, just after harvest, before the potatoes are brought into the packhouse.
“We had a request to develop something better than what was already available: firstly, to remove foreign material, which remains critical for a lot of our customers who supply the processors who are increasing their specs, and also different capacities to accommodate smaller growers as well as the larger ones. We have also been able to introduce some colour sorting capabilities so we can focus on greening issues which is a critical defect in the French fry industry.
One of the reasons TOMRA Food came up with this new platform is that it is a lot more robust than its predecessor, which is necessary when it is out in the open field. Currently the target product for the TOMRA 3A is potatoes but it will be able to run onions In the near future as well.
It has been launched in Europe and will soon be launched in the US, at Potato Expo.
For more information:
Marijke Bellemans
TOMRA Sorting NV
Tel: +32 (0) 16 742 817
marijke.bellemans@tomra.com
Publication date: Tue 24 Dec 2019
Author: Nichola McGregor
© FreshPlaza.com
https://www.freshplaza.com/article/9175571/investment-is-a-risk-for-companies-at-times-like-these-but-we-have-seen-that-people-can-be-very-creative/
Kommentatoren
06.01.2020 kl 16:42
1088
Flere som har tenkt at Tomra produserer og levererer teknologi som får tankene til å gå i retning magi? Har tenkt det mer enn en gang. Godt nyttår forresten.
Peeling equipment lifts burden for commissaries, central kitchens
01.06.2020By Ryan Atkinson
Commissaries and central kitchens routinely need a large amount of potatoes and other vegetables ready for chopping, cooking, packaging and more. To help in labor savings and cost, facilities can turn to peeling equipment to take care of perhaps the most troublesome portion of the process.
Today’s peelers not only process large amounts of vegetables, but they do so while minimizing waste and showcasing flexibility.
“Our role is to help facilities reduce the volume of vegetables the have to bring into the play to get the high-value, high-quality and safe food that can be taken to the supermarket,” says Eamon Cullen, market unit manager for Tomra, headquartered in Norway.
Unexpected impact
Cullen says his company’s Eco Steam Peelers have handled changes in produce from an unexpected source.
“Climate change is impacting the growing conditions of the vegetables,” he says. “The quality of the vegetables coming from the ground is varying quite significantly. “
In some cases, he says, growing conditions are pristine — sufficient rain during the season without temperatures that rise too much.
“Then you might have very large vegetables,” Cullen says. “Then you have to be able to process big pieces, like two-pound potatoes.”
The other side comes when growing conditions are poor and the size variation is small.
“There is a big diversity in the raw materials that are coming from the ground,” he says. “Processors are trying to achieve a higher volume of vegetable, but if the weather changes significantly, they’re just unable to do that.”
Cullen says another factor impacts the product that producers bring into their facilities for processing.
“The globalization of the industry has a real big impact in the diversity of the vegetable that you have to work with,” he says. “That means we have to adapt technology, we have to change the process conditions, we have to look at what we can do. It’s all part of the overall science of the equipment of what we use.”
Tomra’s peelers utilize steam technology to quickly and efficiently remove the outer layer of vegetables and fruits. Each vegetable consists of about 20% solid matter with the other 80% being water, Cullen says. The later of water directly below the skin is heated by the steam and then expands quickly and is separated from the flesh.
Not only does this happen quickly, it happens in an efficient manner, according to Cullen.
“We keep the contours of the vegetable. If you think of your regular russet potato or a carrot, it has different shapes and contours,” he says. “Steam peeling allows you to separate the skin from the flesh underneath without leaving too much good flush underneath. We’re trying to reduce the level of loss that the processor would have form the vegetable.
“And when you’re looking at a machine that’s peeling in 3 to 4 seconds, you would typically have a loss of matter. We recover a high volume of good flesh for processing further down the line.”
Cullen says these steam peelers are typically used at large facilities that need to process a substantial amount of produce.
“The steam peeler gives them the ability to peel around 1,000 pieces in roughly 3 to 4 seconds. What it’s doing is supplying high-pressure steam to a special valve arrangement into one of our pressure vessels and it’s mixing the product uniformly,” he says. “The steam touches the surface of each of the thousand pieces and once you release that steam pressure, the skin just completely separates from the flesh underneath. It allows the processor to peel high volumes of potatoes or carrots or different vegetables very, very efficiently.”
Steam peelers are being used in new areas lately, Cullen says, such as pumpkins, squash, avocados and peaches.
“The consumption is increasing with those vegetables. What’s happening is they’re using steam peeling. And steam peeling works efficiently to separate the skin, but our equipment is constantly being challenged with bigger and bigger vegetables going into the peeler,” he says. “Large pumpkins and difficult items like avocados and peaches are driving a lot of processors to invest in new solutions.”
https://www.supermarketperimeter.com/articles/4555-peeling-equipment-lifts-burden-for-commissaries-central-kitchens
Peeling equipment lifts burden for commissaries, central kitchens
01.06.2020By Ryan Atkinson
Commissaries and central kitchens routinely need a large amount of potatoes and other vegetables ready for chopping, cooking, packaging and more. To help in labor savings and cost, facilities can turn to peeling equipment to take care of perhaps the most troublesome portion of the process.
Today’s peelers not only process large amounts of vegetables, but they do so while minimizing waste and showcasing flexibility.
“Our role is to help facilities reduce the volume of vegetables the have to bring into the play to get the high-value, high-quality and safe food that can be taken to the supermarket,” says Eamon Cullen, market unit manager for Tomra, headquartered in Norway.
Unexpected impact
Cullen says his company’s Eco Steam Peelers have handled changes in produce from an unexpected source.
“Climate change is impacting the growing conditions of the vegetables,” he says. “The quality of the vegetables coming from the ground is varying quite significantly. “
In some cases, he says, growing conditions are pristine — sufficient rain during the season without temperatures that rise too much.
“Then you might have very large vegetables,” Cullen says. “Then you have to be able to process big pieces, like two-pound potatoes.”
The other side comes when growing conditions are poor and the size variation is small.
“There is a big diversity in the raw materials that are coming from the ground,” he says. “Processors are trying to achieve a higher volume of vegetable, but if the weather changes significantly, they’re just unable to do that.”
Cullen says another factor impacts the product that producers bring into their facilities for processing.
“The globalization of the industry has a real big impact in the diversity of the vegetable that you have to work with,” he says. “That means we have to adapt technology, we have to change the process conditions, we have to look at what we can do. It’s all part of the overall science of the equipment of what we use.”
Tomra’s peelers utilize steam technology to quickly and efficiently remove the outer layer of vegetables and fruits. Each vegetable consists of about 20% solid matter with the other 80% being water, Cullen says. The later of water directly below the skin is heated by the steam and then expands quickly and is separated from the flesh.
Not only does this happen quickly, it happens in an efficient manner, according to Cullen.
“We keep the contours of the vegetable. If you think of your regular russet potato or a carrot, it has different shapes and contours,” he says. “Steam peeling allows you to separate the skin from the flesh underneath without leaving too much good flush underneath. We’re trying to reduce the level of loss that the processor would have form the vegetable.
“And when you’re looking at a machine that’s peeling in 3 to 4 seconds, you would typically have a loss of matter. We recover a high volume of good flesh for processing further down the line.”
Cullen says these steam peelers are typically used at large facilities that need to process a substantial amount of produce.
“The steam peeler gives them the ability to peel around 1,000 pieces in roughly 3 to 4 seconds. What it’s doing is supplying high-pressure steam to a special valve arrangement into one of our pressure vessels and it’s mixing the product uniformly,” he says. “The steam touches the surface of each of the thousand pieces and once you release that steam pressure, the skin just completely separates from the flesh underneath. It allows the processor to peel high volumes of potatoes or carrots or different vegetables very, very efficiently.”
Steam peelers are being used in new areas lately, Cullen says, such as pumpkins, squash, avocados and peaches.
“The consumption is increasing with those vegetables. What’s happening is they’re using steam peeling. And steam peeling works efficiently to separate the skin, but our equipment is constantly being challenged with bigger and bigger vegetables going into the peeler,” he says. “Large pumpkins and difficult items like avocados and peaches are driving a lot of processors to invest in new solutions.”
https://www.supermarketperimeter.com/articles/4555-peeling-equipment-lifts-burden-for-commissaries-central-kitchens
Redigert 06.01.2020 kl 16:44
Du må logge inn for å svare
Kommentatoren
20.01.2020 kl 18:48
909
Michel Picandets bakrunn er interessant! Michel kommer nemlig til Tomra fra sillingen som "Global and Managing Director" i Tetra Pak siden 2013. Altså emballasjebransjen. Innsamling og sortering av emballasje er ikke akkurat uvesentlig når de gjelder anvendelse av Tomras teknologi.
20 Jan 2020
MICHEL PICANDET IS APPOINTED EXECUTIVE VICE PRESIDENT AND HEAD OF TOMRA FOOD
Michel Picandet has been appointed Executive Vice President and Head of TOMRA Food. He joined the company on January 1st, 2020 and will be based at the TOMRA Food headquarters in Leuven, Belgium. In his new role, he will be in charge of the company’s three brands: TOMRA Food, Compac and BBC Technologies.
Stefan Ranstrand, President and Chief Executive Officer of TOMRA, stated: “I am delighted that Michel is joining our management team. He is a highly strategic, global business executive with strong experience in the food and beverage industry, as well as capital equipment and relatedservices. I am confident that under his leadership, the TOMRA Food team will continue to build on our three pillars of technical leadership, food trust and digital transformation, in order to achieve a more circular economy and safeguard the future of food. Michel and the global team will drive to always deliver high customer value and satisfaction, proving TOMRA Food to be a solid long-term partner focused on helping our customers increase their competitiveness and profitability.”
On being appointed Michel Picandet stated: “I am thrilled to have been given the opportunity to lead a forward-looking company such as TOMRA Food, which is spearheading the resource revolution as a sustainability leader. This is a company that continually strives to find innovative ways to reduce the world’s waste and optimise the use of its resources, and I am looking forward to the challenge of helping customers reduce food waste and improve yields in their operations, and build a reputation for their sustainability credentials.”
Michel Picandet brings to his new role a strong track record developed in various roles of increasing scope and responsibility covering markets across the world.
Prior to joining TOMRA, Picandet has held management positions within Tetra Pak as Global and Managing Director since 2013. Previously, he headed the Life Cycle Management division of Sidel, where he also worked in America, Asia and Europe for more than 20 years after having started his career in Engineering and Controls at Rhone-Poulenc Animal Nutrition.
Michel is a French national and has an Engineering degree from the University of Clermont-Ferrand as well as a Master in management from ESCP Business School.
https://food.tomra.com/blog/michel-picandet-is-appointed-executive-vice-president-and-head-of-tomra-food
20 Jan 2020
MICHEL PICANDET IS APPOINTED EXECUTIVE VICE PRESIDENT AND HEAD OF TOMRA FOOD
Michel Picandet has been appointed Executive Vice President and Head of TOMRA Food. He joined the company on January 1st, 2020 and will be based at the TOMRA Food headquarters in Leuven, Belgium. In his new role, he will be in charge of the company’s three brands: TOMRA Food, Compac and BBC Technologies.
Stefan Ranstrand, President and Chief Executive Officer of TOMRA, stated: “I am delighted that Michel is joining our management team. He is a highly strategic, global business executive with strong experience in the food and beverage industry, as well as capital equipment and relatedservices. I am confident that under his leadership, the TOMRA Food team will continue to build on our three pillars of technical leadership, food trust and digital transformation, in order to achieve a more circular economy and safeguard the future of food. Michel and the global team will drive to always deliver high customer value and satisfaction, proving TOMRA Food to be a solid long-term partner focused on helping our customers increase their competitiveness and profitability.”
On being appointed Michel Picandet stated: “I am thrilled to have been given the opportunity to lead a forward-looking company such as TOMRA Food, which is spearheading the resource revolution as a sustainability leader. This is a company that continually strives to find innovative ways to reduce the world’s waste and optimise the use of its resources, and I am looking forward to the challenge of helping customers reduce food waste and improve yields in their operations, and build a reputation for their sustainability credentials.”
Michel Picandet brings to his new role a strong track record developed in various roles of increasing scope and responsibility covering markets across the world.
Prior to joining TOMRA, Picandet has held management positions within Tetra Pak as Global and Managing Director since 2013. Previously, he headed the Life Cycle Management division of Sidel, where he also worked in America, Asia and Europe for more than 20 years after having started his career in Engineering and Controls at Rhone-Poulenc Animal Nutrition.
Michel is a French national and has an Engineering degree from the University of Clermont-Ferrand as well as a Master in management from ESCP Business School.
https://food.tomra.com/blog/michel-picandet-is-appointed-executive-vice-president-and-head-of-tomra-food
Redigert 20.01.2020 kl 23:00
Du må logge inn for å svare